Rasiya Muthiya

April 10, 2015mayurisjikoni
Blog post


Rasiya Muthiya or Rasawara Muthiya is a traditional Gujarati recipe where instead of steaming muthiya they are added to kadhi and allowed to simmer till done. Usually, the muthiya are made with leftover rice or khichdi. This dish is served as a side dish with bhakrior rotla. Or enjoy it on its own as a light meal option like my family does.


Actually, Rasiya Muthiya is not a dish that I grew up with though it is a traditional Gujarati dish. I guess my mum did not make them as probably the family didn’t like them. First introduction to this delicious, slightly sour and melt in the mouth muthiya dish was after my marriage.

Introduction to Rasiya Muthiya

My mother in law, Nunu made them and I totally fell in love with the dish. And when she started with the kadhi, in a huge sufuria or pan, I was wondering why she is making so much. Undoubtedly, I helped her to roll the tiny muthiyas and oh my there were so many.

As I watched in bafflement the whole process, the last muthiya went into the simmering kadhi. Then she washed her hands and said “that is done for today.” What? I thought, no other food to be prepared? What if I don’t like this dish? However, come lunch time and knew why there was no other dish prepared! The whole family relished rasiya muthiya on their own and so did I.

Watch And Learn

Second time Nunu made them, I sat with my recipe book and jotted down the measurements and method. In reality, Nunu does not have specific measurements for many dishes that she prepares.

Then one fine day came my turn to prepare rasiya muthiya on my own with Nunu watching every step. Indeed, my first attempt was not bad at all, although the muthiya were a little hard. From that, learned where I went wrong.

Evidently, now tables have turned!  Nunu claims she cannot remember how to make rasiya muthiya and is waiting impatiently for me to go to India so that I can prepare the dish for her.

Should I Make The Kadhi Or Not?

While some people just boil yogurt and water with masalas(spices) Nunu taught me to add a bit of chickpea flour (besan) so that the yogurt mixture does not curdle. In fact, we all know that how much ever you stir, on heating yogurt on its own tends to curdle.

Can I Use Leftover Kadhi?

Certainly you can.  Obviously, you will need to add some water to make it thin. As the muthiya simmer in the kadhi it lets out a bit of the flour making the kadhi a bit thick.

Can I Use Leftover Rice Or Khichdi?

Yes, definitely. Use any, leftover rice – plain, khichdi, even pulao. Yes I’ve used leftover pulao too. Before adding to the muthiya mixture I mash it lightly to mash the veggies in it.

Should I Add Vegetables To The Muthiya Mixture?

Yes you should not only for added nutrients but also because it helps to make the muthiyas softer. Usually fresh fenugreek(methi) and grated bottle gourd (doodhi) are added. However, you can add grated zucchini, carrot, chopped spinach instead.

How To Roll The Muthiya Mixture?

The mixture should not be too hard or too soft. Grease your hands with some oil and roll muthiyas into a ball or oval shape. I usually take only about a teaspoonful and make tiny ones. The reason being that during the cooking process the size of the muthiya increases. Also, if you make big muthiyas then they will be raw from the inside. You want the muthiyas to cook through during the simmering process.

Why Should You Simmer The Kadhi?

Simmering is a slower cooking process. This allows the muthiya to cook well. Also the kadhi will not curdle. Besides that less water evaporates during simmering thereby not reducing the kadhi quantity significantly.

What If The Muthiya Disintegrates In The Kadhi?

Without a doubt, always add one muthiya first and wait for a few minutes to see if the shape remains intact or does the muthiya disintegrate in the kadhi. However, if it does then that means there is not enough flour to bind. Therefore, you need to add a tbsp or two.

If the muthiya become too hard, then you know that next time, you need to add less flour.

Do I Add The Tempering At The Beginning Or At The End?

I prefer to add the tempering at the end as that makes the rasiya muthiya taste different and the aroma is heavenly. You may do the tempering at the beginning and then add the yogurt besan mixture. I find that doing so, the kadhi tends to curdle as it hits the hot pan.

Some Other Traditional Gujarati Recipes You May Like

Pearl Millet Pancakes|Chamchamiya is a Gujarati specialty. Pearl Millet flour also known as bajri atta is mixed with fresh fenugreek, spices, yogurt to make these healthy and tasty pancakes, cheela or chamchamiya.
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Bajri Methi Na Muthiya is a healthy and steamed Gujarati snack. Easy to make and delicious. Especially when stir fried with garlic and served with a drizzle of lemon juice.  
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Bajri na Dhebra/ Millet Fenugreek Flatbread is a famous Gujarati Flatbread prepared from pearl millet flour and loads of fresh fenugreek. Generally enjoyed hot for breakfast or as a snack with masala tea, pickle or yogurt.
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Shrikhand is a creamy, delicious yogurt based Gujarati sweet dish. Nuts and spices add an exotic flavour. It is usually served with hot puris.
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Peas & Potato Pattis, Surti Style, is a delicious snack with a crispy potato covering and a spicy pea coconut filling. Its best served with chutneys of your choice.
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Mum's matar kachori is a Gujarati deep fried snack with a filling of spicy fresh peas in a flaky and crispy pastry. Mum's matar kachori is so delicious and she made them perfectly. She didn't use garam masala. Simply spiced with fresh green chilis and ginger with a bit of sugar and lemon juice. 
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Googra/ Gujiya is a sweet fried pastry that is must have during Diwali. The semolina, nut filling and flaky pastry makes it a delectable treat.
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Ingredients Required For Rasiya Muthiya:


  • Chickpea Flour – also known as chana no lot, besan, besan ka atta.
  • Wheat Flour – atta which we normally use for roti, paratha.
  • Pearl Millet Flour – bajri atta. If you don’t have any or don’t want to use it then simply replace the amount with besan flour.
  • Semolina – sooji, fine semolina preferably.
  • Rice – cooked leftover rice, khichdi or pulao. If using khichdi or pulao with vegetables in them, then mash lightly.
  • Oil – any oil of your preference. I have used sunflower oil.
  • Greens – can use fresh fenugreek (methi), spinach (palak) or green garlic or spring onion.
  • Vegetable – use grated doodhi (bottle gourd), carrot or zucchini
  • Green Chillis – paste form.
  • Fresh Ginger – peel and process to a paste or finely grated
  • Garlic – peeled and minced. Optional.
  • Salt – add according to your taste
  • Turmeric Powder – haldi, hardar.
  • Chilli Powder – add according to your taste or omit all together if you have added more green chillis.
  • Yogurt – dahi. Use thick plain yogurt.
  • Sugar – add according to your taste. I add little for that balance of flavours.
  • Baking Soda – soda bicarbonate. Makes the muthiya softer. Be careful not to add too much otherwise the muthiya will break up during the cooking process.
  • Water – usually ¼ cup is enough but may need to add a bit more as some flours tend to soak up more liquid than others. Add tbsp at a time if you need more water.



  • Yogurt – dahi. Must be plain and thick. Can use slighly sour dahi.
  • Chickpea Flour – also known as chana no lot, besan, besan ka atta.
  • Fenugreek Seeds – methi dana.
  • Water – normal tap water.
  • Salt – add according to your taste.
  • Turmeric Powder – haldi, hardar.
  • Jaggery – pieces or powder. If you don’t have jaggery then use sugar.
  • Green Chillis – paste form. Add according to your taste.
  • Fresh Ginger – peel and process to a paste or finely grated.
  • Cinnamon Powder – taj powder
  • Clove Powder – laving powder



  • Ghee – clarified butter
  • Fenugreek Seeds – methi dana
  • Mustard Seeds – rai
  • Cumin Seeds – jeera, jeeru
  • Curry Leaves – kari patta, limdi
  • Dry Red Chilli – whole and optional
  • Asafoetida – hing
  • Garlic – peeled and sliced. Optional.
  • Fresh Coriander – cilantro. Chopped finely with the tender stems.




Rasiya Muthiya or Rasawara Muthiya is a traditional Gujarati recipe where instead of steaming muthiya they are added to kadhi and allowed to simmer till done. The muthiya are usually made with leftover rice or khichdi.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course dinner, Lunch, Side Dish, Snack
Cuisine Gujarati
Servings 4



  • ½ cup besan
  • ¼ cup wheat flour
  • 2 tbsp bajri flour
  • ¼ cup fine semolina
  • ½ cup cooked rice/khichdi
  • ¼ cup doodhi/zucchini/carrot grated
  • ¼ cup fresh fenugreek/spinach chopped finely
  • 2 tbsp oil
  • 1 tsp green chilli paste
  • 1 tsp ginger paste
  • 1 tsp garlic paste optional
  • 2 tbsp plain yogurt
  • 3/4 -1 tsp salt
  • 1/4 tsp turmeric powder
  • 1/2 - 1 tsp red chilli powder
  • 1/2 tsp sugar
  • 1/2 tsp baking soda
  • 1/4 cup water


  • 1 cup plain yogurt
  • 2 tbsp besan flour
  • ¼ tsp fenugreek seeds
  • 3 cups plain water
  • ¾ tsp salt
  • ¼ tsp turmeric powder
  • 1 tbsp jaggery powder
  • 1 tsp green chilli paste
  • 1 tsp ginger paste
  • ¼ tsp cinnamon powder
  • ¼ tsp clove powder


  • 1 tbsp ghee
  • tsp fenugreek seeds
  • ½ tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 sprig curry leaves
  • tsp asafoetida
  • 1 dry red chilli optional
  • 1-2 garlic cloves sliced optional
  • 2 tbsp fresh coriander chopped finely



  • Add water, besan, salt, turmeric powder in a big pan.
  • Using a whisk, mix it well till no flour lumps are left.
  • Add ginger, chilli and garlic paste and mix.
  • Put the pan over medium heat.
  • As the liquid begins to heat up, keep stirring constantly so that the yogurt does not curdle.
  • Keep stirring till the kadhi or rasiya becomes hot and turns into a slightly thick consistency.
  • This usually takes about 7-10 minutes.
  • Add jaggery, cinnamon and clove powders. Mix well.
  • Take the pan off the heat and keep on the side till required.


  • Add wheat flour to a mixing bowl.
  • Add the oil and rub it into the flour.
  • Add all the remaining muthiya ingredients.
  • Mix well into a dough which is not too hard or too soft.
  • Grease your hands with some oil.
  • Take a teaspoonful of the muthiya mixture and roll it into a ball or oval shape.
  • Keep it on a plate.
  • Roll all the muthiya mixture into ball or oval shape. Grease your hands with oil as and when required.


  • Return the pan with the kadhi onto a medium heat.
  • Stir occasionally till it begins to simmer.
  • Lower the heat.
  • Add one muthiya and wait for a few minutes. If the muthiya does not break up then add the rest.
  • Allow the mixture to simmer over low heat for 10-15 minutes till the muthiya are cooked. Don’t forget to stir frequently and gently so that the muthiya do not stick to the bottom of the pan.


  • Heat the ghee in a small pan over medium to low heat.
  • Add fenugreek seeds. As the seeds begin to sizzle, add mustard and cumin seeds.
  • Add asafoetida and mix.
  • Add garlic slices and red chilli. allow the garlic to become a bit pinkish in colour.
  • Add curry leaves and chopped fresh coriander. Mix well.
  • Pour the tempering over rasiya muthiya and serve immediately.


  • Make sure the muthiya mixture is not too hard or too soft.
  • If the test muthiya breaks up in the kadhi, then add about 1-2 tbsp of besan flour to the muthiya mixture. And roll them again.
  • Keep stirring the kadhi or rasiya when cooking it as you don't want the yogurt to curdle.
  • If you don't get doodhi and fresh methi, use zucchini or carrot and spinach.
  • For methi flavour, you can add 1 tbsp kasuri methi (dried fenugreek leaves).
  • The rasiya when done is not too thin to too thick. If it becomes too thick, add a bit more of water.
  • Adjust the spices and salt according to your taste.
Keyword rasawara muthiya, rasiya muthiya

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If you do try this recipe then please either

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  • Nayna Kanabar

    April 11, 2015 at 7:46 pm

    My mum used to make these often I can't remember the last time I had them I must give them a go.

  • Shobha

    April 12, 2015 at 2:53 pm

    Looks delicious.. never tried muthia preparation with rassa..

  • Shweta Agrawal

    April 12, 2015 at 3:01 pm

    Very very tempting and super yummy post. Keep them coming 🙂
    And sorry i was out so couldn't participate in your event 🙁

  • Mayuri Patel

    April 12, 2015 at 4:56 pm

    its worth a try especially if you loved it.

  • Mayuri Patel

    April 12, 2015 at 4:57 pm

    try it out Shobha, its a tasty preparation. You can always adjust the spices according to your taste.

  • Maha Gadde

    April 12, 2015 at 10:55 pm

    Heard abt this. Very healthy too.

  • Chandra Mamtora

    July 24, 2021 at 10:15 pm


    This is my husband’s favourite dish but I have a problem in that the inside of the mutha looks uncooked and gives it a raw taste;in fact the inside 2/3 ads of the mutha looks the same texture as before you place them in the kadhi sauce to cook. The kadhi sauce is perfect. Can you tell me what I am doing wrong ?

    1. mayurisjikoni

      July 25, 2021 at 3:56 am

      Hi Chandra if the inside is too hard and doesn’t get cooked then there might be two issues, the dough is hard.Leave it soft just enough to roll into long shapes. Also if there is too much flour compared to the rest of the ingredients. Or can increase the soda bicarbonate or Eno used by a pinch and no more. Otherwise the muthia will split up in the kadhi.

  • Chandra

    July 25, 2021 at 10:17 pm

    Thank you so much for your prompt response – much appreciated


    1. mayurisjikoni

      July 27, 2021 at 6:51 pm

      You’re welcome.

  • Ramesh Anand

    July 26, 2022 at 2:30 pm

    5 stars
    Looks good. Very well articulated. Will try making it soon

    1. mayurisjikoni

      July 28, 2022 at 7:33 pm

      Thank you,let me know how it turns out for you.

  • Heena

    December 18, 2022 at 5:47 pm

    My husband is allergic to chickpea flour. Can this be made using rice flour instead? If yes, can you please recommend quantities

    1. mayurisjikoni

      December 23, 2022 at 2:22 am

      Hello Heena, I have used bajri( pearl millet flour) for the kadhi part and for the muthiya itself you can grind moong dal and use that instead.In the UK moong dal flour is available in the shops. As a little binding I also add a bit of oat flour. That is what I use to do for a family member who was allergic to chickpea flour.

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